There’s something universally comforting about pulling a warm, golden loaf of cheese bread from the oven. Inspired by Brazilian pão de queijo and refined with techniques I picked up in an Italian farmhouse kitchen, this recipe blends global flair with down-home ease.
By using a mix of sharp and mild cheeses, plus a clever steam-bake method used in European boulangeries, you get a crusty exterior and fluffy, pull-apart center. It’s the perfect sidekick for cozy meals like Wor Wonton Soup or a simple bowl of Shredded Chicken Soup—comfort food with a passport stamp.
Whether you’re baking this as a weekday treat or impressing guests at brunch, this cheese bread brings warmth, flavor, and a sense of culinary adventure to the table. And trust me—it’s one of those recipes you’ll come back to again and again, each time with a new twist.
What Makes This Recipe Special?
- Honestly, it’s helped me cut back on heavier dinner rolls—still satisfying, but less weighty and packed with flavor.
- I first baked this bread after returning from Brazil, where street vendors serve cheese breads that are chewy, warm, and utterly addictive—it instantly became a staple in my kitchen.
- It pairs beautifully with soups, pastas, or on its own with a pat of butter, making it incredibly versatile for weeknight meals or weekend indulgence.
- Over time, I’ve swapped in local cheeses like aged cheddar or smoked gouda—each variation adds a new depth and a reason to keep experimenting.
- The texture surprised me: it’s got the crust of an artisan loaf but the pillowy softness inside that my Southern grandma would’ve loved.
Cheese Bread Recipe
Equipment
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Dough scraper or spatula
- Parchment paper
- Dutch oven or heavy pot with lid
- Cooling rack
- Oven mitts
Ingredients
- 2 tsp instant yeast aka rapid rise
- 2½ cups Colby cheese
- 3 cups bread flour
- 1½ cups tap water very warm
- 1½ tsp cooking or kosher salt
Instructions
- In a large bowl, mix flour, salt, and yeast using a rubber spatula.
- Add water and stir with the handle of the spatula until no dry flour remains.
- The dough should be sticky but not runny; don’t knead it.
- Cover the bowl with plastic wrap and let it rise in a warm place for 2–3 hours until doubled, bubbly, and jiggly.
- Half an hour before it has risen, place a lidded pot in the oven and preheat it to 240°C/450°F (220°C fan).
- Lightly flour your work surface and scrape the dough onto it.
- Sprinkle the top of the dough with a little flour and gently pat it into a rough 20 cm disc.
- Set aside 1/3 of your cheese and scatter half of the remaining cheese over the dough.
- Use a dough scraper to fold the edges of the dough inward, like wrapping a present, layering the rest of the cheese as you go.
- Leave the final outer layer cheese-free so it can become the base.
- Flip the dough seam-side down onto a piece of parchment paper and tidy the shape into a round loaf.
- Pile the reserved cheese on top to form a golden cheese crown.
- Carefully remove the hot pot from the oven and lift the dough into it using the parchment paper.
- Cover with the lid and bake for 35 minutes.
- Remove the lid and bake for another 10 minutes to brown the top.
- Take the pot out of the oven, lift the bread onto a rack using the paper, and cool for at least 10 minutes before slicing.
Notes
- Use a firm, meltable cheese like cheddar or gouda for best texture and flavor.
- Don’t skip preheating the pot—it gives the bread its crusty artisan finish.
- A dough scraper makes handling the sticky dough much easier and neater.
| Nutrition | Value |
| Calories | 273kcal |
| Carbohydrates | 29g |
| Fibre | 2g |
| Fat | 11g |
| Protein | 13g |
| Cholesterol | 31g |
